On a lightly floured board, roll the dough out 1/8 inch thick and use 2- 0r 2 1/2-inch cookie or biscuit cutter to cut into rounds. Place 1 teaspoonful of the coconut mixture in the center of each round. Fold up the dough around the coconut filling to make a bowl, pinching it into place. Place the gizadas on the baking sheets and bake until browned, about 20 minutes. Transfer to wire racks to cool slightly; these are best served warm with chopped toast nuts for garnish.